Beef Pot Roast with Rosemary and Pepper
I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings…
Beef Pot Roast with Rosemary and Pepper I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings… |
| Servings | Prep Time |
| 8servings | 10min |
| Cook Time |
| 2hours |
|
|
Ingredients
- 2kg topside beef
- 10tablespoons freshly ground black pepper
- olive oilto rub
- saltto season
- fewstalks fresh rosemary
- 800gr baby potatoeswashed and parboiled
- seasoningfor potatoes
- olive oilfor potatoes
- 4cups mixed veggiesto roast
- seasoningfor veggies
- olive oilfor veggies
- 2tablespoons butter
- 2tablespoons flour
Instructions
- Preheat the oven to 160 degrees Celsius.
- Rub the roast with black pepper and olive oil. Season with salt.
- Heat a large oven safe casserole dish, with a little olive oil and brown the meat on all sides.
- Transfer to the oven, add the herbs and roast for 2 hours covered, turning it over half way through.
- You can open the casserole and roast for another few minutes on high, if you want to brown it up even more.
- In the meantime, gently smash the boiled potatoes, and add it to the roasting casserole to roast and crisp up.
- You can also now add the vegetables to a roasting tray and roast for about an hour on the lower oven rack.
- When roasting time is done, remove the meat from the casserole dish, also remove the potatoes, leaving one or two to mash into the cooking juices.
- Reduce the cooking juices to half or until you have desired thickness, season with salt and pepper
- Combine the flour and butter and add to the gravy as it is reduced to thicken up.
- Serve your meat with gravy, potatoes and vegetables.